This Pumpkin Streusel Bread is cozy and perfect for fall! It’s made with moist pumpkin and has a crunchy streusel topping that adds a lovely sweet texture.
Honestly, the smell of this bread baking is heavenly! I love having a slice with my coffee—it’s like a warm hug for your taste buds. 👩🍳
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. If you want a gluten-free option, consider using a 1:1 gluten-free flour blend. I sometimes mix half whole wheat flour for added nutrition!
Pumpkin puree: Canned pumpkin is perfect, but you can also use fresh pumpkin. Just roast and puree it. I love using pumpkin from my garden when I can! It adds a special touch.
Pumpkin pie spice: You can either buy this pre-mixed or make your own. Just combine cinnamon, nutmeg, ginger, and cloves. If you’re out of spices, a simple dash of nutmeg and cinnamon can work too!
Vegetable oil: This keeps the bread moist. You can substitute it with melted coconut oil or applesauce for a lighter choice. However, the flavor might change slightly.
Buttermilk: If you don’t have buttermilk, make a quick version by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
How Can I Make Sure My Bread Stays Moist and Doesn’t Burn?
To keep your Pumpkin Streusel Bread moist, follow these tips:
- Don’t overmix: When combining wet and dry ingredients, mix just until everything is incorporated. Overmixing can make the bread dense.
- Check for doneness: Start checking your bread after 60 minutes. Insert a toothpick in the center. If it comes out clean or with few crumbs, it’s done.
- Tent with foil: If the streusel topping starts getting too dark, cover the bread loosely with aluminum foil after about 40 minutes of baking to prevent burning.
- Let it cool: After baking, allow it to sit in the pan for 15 minutes. This makes it easier to remove without breaking.
These simple steps will help you make a delicious, moist Pumpkin Streusel Bread every time!
Delicious Pumpkin Streusel Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep, plus 60–70 minutes to bake, and then a bit of cooling time. Overall, you’re looking at around 1 hour and 30 minutes to enjoy this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and consider lining it with parchment paper to make removing the bread easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This will add great flavor to your bread!
3. Combine the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until everything is smooth and well combined. This is where the magic happens—your mixture will look feast-worthy!
4. Combine Wet and Dry Ingredients:
Now, alternately add the dry ingredients and buttermilk to your pumpkin mixture. Start and end with the dry ingredients. Stir just until everything is combined; you don’t want to overmix!
5. Layer the Batter:
Pour about half of the batter into your prepared loaf pan. This will create a nice base for your streusel topping.
6. Make the Streusel Topping:
In a bowl, mix together the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
7. Assemble the Bread:
Sprinkle half of the streusel over the batter in the loaf pan. Then, spoon the remaining batter over this layer. Finally, top with the rest of the streusel and gently swirl through with a knife to create a marbled effect.
8. Bake the Bread:
Put your loaf in the oven and bake for 60–70 minutes. Keep an eye on it! When a toothpick inserted in the center comes out clean or with a few moist crumbs, it’s done. If the streusel starts to brown too quickly, tent the bread loosely with aluminum foil after about 40 minutes.
9. Cool the Bread:
Once baked, let the bread cool in the pan on a wire rack for about 15 minutes. Then, remove it from the pan and let it cool completely on the rack.
10. Make the Glaze (Optional):
If you want to add a sweet touch, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the cooled bread before slicing!
11. Serve and Enjoy:
Slice your lovely pumpkin bread and enjoy every moist, warmly spiced bite topped with that crispy streusel. It’s perfect with a cup of coffee or tea!
Can I Use Different Types of Sugar?
Absolutely! You can substitute granulated sugar with coconut sugar or brown sugar for a deeper flavor. Just keep in mind that using brown sugar will add a bit more moisture to the bread.
How Do I Store Leftover Pumpkin Streusel Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it in plastic wrap and freeze it for up to 3 months. Just make sure to thaw it at room temperature before serving!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast your pumpkin and puree it until smooth. This gives a fresh flavor to the bread—just make sure it’s not too watery, or it can alter the texture.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1/4 cup. Let it sit for about 5 minutes to thicken. This will work perfectly in the recipe!